West Indian Red Beans with Coconut Rice (Moosewood)

Coconut Rice Ingredients

  • 3/4 cup white rice
  • 1/2 teaspoon turmeric
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 1/3 cup coconut milk

Red Beans Ingredients

  • 3/4 cup diced onions
  • 2 teaspoon vegetable oil
  • 1/4 teaspoon red pepper flakes or 1/2 small fresh chile pepper, minced
  • salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon allspice
  • 1 (14.5-ounce) can of diced tomatoes
  • 1 (15-ounce) can of red kidney beans, drained (black beans will work too)
  • Chopped scallions and/or cilantro

Coconut Rice Instructions

  1. Rinse and drain the rice
  2. In a saucepan on medium heat, sauté the rice, turmeric, and salt in the vegetable oil for a minute or two, stirring constantly
  3. Add the water and coconut milk, bring to a boil, cover and reduce the heat to low
  4. Simmer until the rice is tender and the liquid is absorbed, about 15 to 20 minutes

Red Beans Instructions

  1. While the rice is cooking, in a saucepan on medium heat, sauté the onions in the vegetable oil for 3 or 4 minutes
  2. Add the red pepper flakes, sprinkle lightly with salt, cover, and cook, stirring occasionally, until the onions are soft, for 5 to 8 minutes
  3. Add the thyme, allspice, tomatoes, and beans, co3ver, and simmer for 10 to 15 minutes, stirring occasionally
  4. Serve the red beans on a bed of the rice and top with scallions and/or cilantro

From: Moosewood Restaurant Simple Suppers / The Today Show.

Tofu Marinade


  • 1 tablespoon sesame oil
  • 2 tablespoon soy sauce/tamari
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground ginger


  1. In a small bowl, add dry ingredients and mix well.
  2. Add sesame oil, soy sauce and whisk until fully combined.
  3. In a shallow container, add diced or sliced tofu.
  4. Cover your tofu in marinade and refrigerate for at least 2 hours, or overnight.
  5. Preheat oven to 350F.
  6. Line a baking sheet with parchment paper. Place tofu on it in an even layer and bake for 35-40 minutes, flipping once halfway through. Tofu is ready when crispy and golden on the outside.

From The Big Man’s World.

Roasted Garlic Dressing


  • 10-12 garlic cloves, unpeeled
  • 1 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1/3 cup water
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon Dijon mustard


In an unoiled small, heavy skillet, roast the unpeeled garlic cloves on medium heat, turning them occasionally. Cook the garlic for about 10 to 15 minutes, until it is soft and covered with dark spots. To test for doneness, press a garlic clove with a spoon. When you see small bubbles of juice bursting through the skin, remove the garlic from the skillet. When the cloves are cool enough to handle, peel the garlic.

In a blender or food processor, puree the garlic with the oil, vinegar, water, salt, pepper, and mustard until smooth. Covered and refrigerated, this dressing will keep for several weeks.

From Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day.

Chickpea Peanut Stew


  • 1 tablespoon peanut oil
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 1 green chili minced
  • 1 tablespoon ginger grated or minced
  • 1 teaspoon cumin
  • 1 teaspoon 1/2 teaspoon cayenne (updated 10/31/2022)
  • 1 teaspoon coriander
  • ½ cup tomato paste
  • 2 ½ cups vegetable stock
  • 1 cup coconut milk
  • ½ cup peanut butter
  • 2 cups or a 15 ounce can chickpeas
  • 2 cups or a 15 ounce can diced tomatoes
  • 2 cups 1 large sweet potato, diced
  • 1 bunch collard greens stems removed and coarsely chopped
  • ¼ cup peanuts chopped
  • ½ cup fresh cilantro chopped
  • Sea salt
  • Cooked brown rice optional, for serving


  1. Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt, and cook it for about 15 minutes, stirring frequently. It should be fragrant and golden.
  2. Add garlic, green chili, ginger, cumin, cayenne, coriander, and tomato paste to the pot and stir everything together. Cook for about 3 minutes, until the mixture is fragrant.
  3. While the vegetables are cooking, whisk together the vegetable stock, coconut milk and peanut butter. Add the mixture to the pot along with the chickpeas, tomatoes, sweet potato and collard greens. Turn the heat up to medium-high.
  4. Bring the stew up to a quick boil, then reduce the heat and let simmer for about 20 minutes. Give it a good stir every so often.
  5. The stew is done when the sweet potatoes are tender and the liquid has thickened.
  6. Serve over brown rice, if desired, and top with the chopped peanuts and cilantro.

Adapted from Dianne’s Vegan Kitchen.

Goldie Falafel

  • 1 tablespoon baking powder
  • 1 tablespoon kosher salt
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 1 pound dried chickpeas, soaked in water overnight and drained
  • Big handful fresh parsley
  • Big handful fresh cilantro
  • 1 medium carrot, peeled and chopped
  • 1 small onion, chopped
  • 4 garlic cloves
  • 2 tablespoons cold water, plus more as needed
  • Oil, for frying
  1. Mix together the baking powder, salt, cumin and turmeric in a small bowl.
  2. Layer half the ingredients in a food processor in this order: chickpeas, fresh herbs, vegetables, garlic, and the mixed dry seasonings. Repeat with the remaining ingredients in the same order. Add the water and pulse until very finely chopped and the mixture holds together when pinched between two fingers. If necessary, add a bit more water and pulse again to get the right consistency.
  3. Scoop the batter into a colander set over a large bowl to drain while you make the balls. Squeeze out the liquid from the batter with your hands until the dough stays together, then shape into 1-inch balls. Set the balls aside on a plate.
  4. Heat a couple of inches of oil to 350˚F in a large pot. Lower the balls into the hot oil with a long-handled slotted spoon and raise the heat to high to maintain the temperature of the oil. Fry in batches for 3 to 4 minutes, or until the falafel balls are brown and crispy (but not burnt!).
  5. Immediately transfer the falafel with a slotted spoon to a paper towel–lined plate to drain. Serve hot.

From Rachel Ray.

Zahav’s Hummus Tehina

  • 1 cup dried chickpeas
  • 2 teaspoons baking soda, divided
  • 4 garlic cloves, unpeeled
  • 1/3 cup (or more) fresh lemon juice
  • 1 teaspoon kosher salt, plus more
  • 2/3 cup excellent quality tahini (a.k.a. tehina—Chef Michael Solomonov loves Soom Foods, available on Amazon)
  • 1/4 teaspoon (or more) ground cumin
  • 1 splash Olive oil, for serving
  • 1 handful Chopped parsley and paprika, for serving (optional)
  1. Place the chickpeas in a large bowl with 1 teaspoon of the baking soda and cover with plenty of water. (The chickpeas will double in volume, so use more water than you think you need.) Soak the chickpeas overnight at room temperature. The next day, drain the chickpeas and rinse under cold water.
  2. Place the chickpeas in a large pot with the remaining 1 teaspoon baking soda and add cold water to cover by at least 4 inches. Bring the chickpeas to a boil over high heat, skimming off any scum that rises to the surface. Lower the heat to medium, cover the pot, and continue to simmer for about 1 hour, until the chickpeas are completely tender. Then simmer them a little more. (The secret to creamy hummus is overcooked chickpeas; don’t worry if they are mushy and falling apart a little.) Drain.
  3. Meanwhile, process garlic, lemon juice, and 1 teaspoon salt in a food processor until coarsely puréed; let sit 10 minutes to allow garlic to mellow.
  4. Strain garlic mixture through a fine-mesh sieve into a small bowl, pressing on solids to release as much liquid as possible. Return liquid to food processor; discard solids. Add tahini and pulse to combine. With motor running, add 1/4 cup ice water by the tablespoonful and process (it may seize up at first) until mixture is very smooth, pale, and thick. Add chickpeas and cumin and puree for several minutes, until the hummus is smooth and uber-creamy. Then purée it some more! Taste and adjust the seasoning with salt, lemon juice, and cumin if you like.
  5. To serve, spread the hummus in a shallow bowl, dust with paprika, top with parsley and more tehina sauce if you have any left, and drizzle generously with oil.

From Food52

Green Rice



  • 1 cup uncooked white rice
  • 1 Tbsp avocado oil
  • 1/2 cup chopped white or yellow onion (or sub shallot)
  • 3 cloves garlic, skins removed and minced
  • 1 healthy pinch sea salt


  • 1 ¾ cup water (or sub broth of choice for more flavor)
  • 1 small jalapeño pepper, seeds and stems removed and chopped
  • 2 cups cilantro, large stems removed (as recipe is written, about 1 large bundle)
  • 1/2 tsp sea salt
  • 1/4 tsp spirulina (for added color // if you don’t have it, omit))

FOR SERVING optional

  • Cilantro
  • Lime wedges


  1. Begin by rinsing the white rice in a fine mesh strainer until water runs clear. Set aside.
  2. To a blender add water, pepper, cilantro, sea salt, and spirulina and blend on high for 30 seconds or until completely combined. Set aside.
  3. Heat a large saucepan, dutch oven, or skillet (with a secure lid) over medium heat. Once hot, add avocado oil then onion and garlic and a healthy pinch of sea salt. Sauté until just tender — 3-4 minutes. Then add well-drained rice and begin toasting, stirring occasionally, for about 2-3 minutes.
  4. Slowly add the green mix from the blender to the pan and stir to fully combine — it should just cover the rice. Increase heat to high until the mixture reaches a low boil. Then reduce heat to a simmer, cover, and set a timer for 18 minutes. DO NOT open the lid until the timer goes off. At that point, the rice should be fluffy and the liquid should be absorbed. Turn off the heat, leave the lid on, and let the rice rest for 10 minutes before removing lid so the moisture can redistribute — this will help prevent mushy rice.
  5. Add lime juice or cilantro wedges as a garnish for serving. Rice is best when fresh, but will keep in the refrigerator up to 2-3 days. It is freezer-friendly up to 1 month.

via Minimalist Baker

No Soak Slow Cooker Black Beans

  • 2½ cups dried black beans (picked through for debris and rinsed)
  • 6 cups water
  • 1 chopped onion
  • 4 whole garlic cloves
  • 1 (4oz.) can green chilies
  • 1 bay leaf
  • 2 tablespoons Cumin
  • 2 tablespoons Chili powder
  • 1 tablespoon salt
  1. Place all ingredients into your slow cooker.
  2. Give it a swirl to stir in the seasoning.
  3. Cover and cook on HIGH for 4-5 hours or LOW 6-8 hours.
  4. If you’re running low on water as they cook, go ahead and add more.
  5. You’ll know when the beans are done by scooping up a few, then gently blow on them. The skin will split when they are ready to eat.
  6. Scoop out for desired meal and enjoy.
  7. Storing- I scoop out the cooled beans using a slotted spoon and into a zip lock bag. I mash the garlic into the juices and add a cup or so of juice to the beans.
  8. I store in my refrigerator up to a week, or freeze up to 6 months.

From: Today’s Creative Life